French toast is one of my breakfast faves. Who am I kidding? I like it just as much for lunch and dinner. It’s sweetened and fried eggy bread – what’s not to like? You might think that going gluten-free means the end of traditional brunch delicacies like French toast and pancakes but I say nay nay. With the right ingredients/products and recipes, you can gluten-free-tize (not a word but should be) just about anything. Try the best gluten-free French toast recipe.
Unfortunately, I’m still perfecting my gluten-free pancakes and, in the meantime, I will happily enjoy the decadent, fluffiness of this gluten-free French toast recipe.
The Best Gluten-Free French Toast Recipe
Ingredients:
- 2 large eggs
- 2 pieces of gluten-free bread (I used Little Northern Bake House, which is a larger-sized piece of bread. If you are using a smaller loaf of bread, you may need 3 pieces of bread per 2 eggs)
- Pinch of salt
- 1/2 tsp cinnamon
- 1 tbsp icing sugar
- 1 tbsp vanilla
- 1/4 c milk or dairy-free alternative
- 1 tbsp butter or dairy-free alternative
Directions:
- Cut the crust off the bread, you can skip this step if you enjoy the crust.
- Dry bread out in the oven, by placing it on a lower rack and keeping the broiler on. This is not to brown the bread, but to dry it out. Seeing as gluten-free bread is best kept in the freezer, this method also defrosts the bread.
- Beat the eggs, salt, cinnamon, icing sugar/confectioners’ sugar, vanilla, and milk together until fully combined and sugar is completely dissolved.
- Pour the egg mixture into a shallow baking dish.
- Soak bread in the egg mixture for about 5 minutes on each side, allowing it to sit in the mix until all liquid is absorbed.
- Melt butter in a nonstick pan over medium-high heat.
- Using a spatula, place bread in the hot pan.
- Cook 2-3 minutes a side or until golden on each side and fully set in the middle.
- Then plate French toast with a little icing sugar, berries of your choice, and a good quality maple syrup.
Hint: Icing sugar dissolves better than regular sugar for any French toast mix. This is especially true for gluten-free French toast, as some brands of bread might seem grainy and you don’t want your egg mixture making that texture worse.
Gluten-Free French Toast Recipe Tips:
- This gluten-free French toast recipe is for a single serving, comprised of two pieces of French toast. This recipe easily scales up to feed a crowd. If you are cooking for a larger group then place cooked French toast on a parchment paper-lined cookie sheet in the oven on 250° on an upper rack just to keep them warm.
- I used cinnamon to flavour our gluten-free French toast recipe, but another excellent option is to use pumpkin pie spice. You would use the same amount as you would cinnamon, but it will give you a warmer, fuller flavour. We recommend pairing with pumpkin spice coffee.
- The crusts that I cut off the bread, I put in a labelled Ziplock bag in my freezer for future use. You can add them to bread stuffing or make croutons for the salad. If you accumulate enough, you can make your own gluten-free breadcrumbs. Simply toast/dry out the bread in the oven and then pulse them, in the food processor until it resembles coarse sand.
So, this Pancake Tuesday or any time really, try our recipe for the best gluten-free French toast. You won’t be disappointed. This also makes for a fast dinner option, as well.
Enjoy.
Icing sugar dissolves better than regular sugar for any French toast mix. This is especially true for gluten-free French toast, as some brands of bread might seem grainy and you don’t want your egg mixture making that texture worse. Gluten-Free French Toast Recipe Tips: This gluten-free French toast recipe is for a single serving, comprised of two pieces of French toast. This recipe easily scales up to feed a crowd. If you are cooking for a larger group then place cooked French toast on a parchment paper lined cookie sheet in the oven on 250° on an upper rack just to keep them warm. I used cinnamon to flavour our gluten-free French toast recipe, but another excellent option is to use pumpkin pie spice. You would use the same amount as you would cinnamon, but it will give you a warmer, fuller flavour. We recommend pairing this version with the pumpkin spice coffee that we declared the best brand. The crusts that I cut off the bread, I put in a labelled Ziplock bag in my freezer for future use. You can add them to bread stuffing or make croutons for salad. If you accumulate enough, you can make your own gluten-free breadcrumbs. Simply toast/dry out the bread in the oven and then pulse them, in the food processor until it resembles coarse sand.
Ingredients
INSTRUCTIONS/NOTES/TIPS
NOTES/TIPS